crispybrowne
New Member
So I've started brewing partial mash recipes from a local brewshop in Brooklyn. I've done a Christmas ale, a honey porter, a chocolate stout and now a Belgian strong ale, each with different types of grains and yeast and malt extract. They all end up tasting pretty decent, but for some reason they all taste the same to me.
Could be my palate just isn't refined enough to notice the differences, but I'm at different bars drinking different brews almost every day. If there are differences, they're extremely subtle. The only thing they really have in common is the Poland Springs water I use to brew, and possibly the Star San residue in the carboy from the sanitization process.
Has this happened to anyone? Any suggestions would be extremely welcome.
Could be my palate just isn't refined enough to notice the differences, but I'm at different bars drinking different brews almost every day. If there are differences, they're extremely subtle. The only thing they really have in common is the Poland Springs water I use to brew, and possibly the Star San residue in the carboy from the sanitization process.
Has this happened to anyone? Any suggestions would be extremely welcome.